While waiting for the pasta water to boil cook the garlic in
olive but do not allow it to brown.Add the butter and a sprinkling of finely chopped dill, followed by the
shrimp, cooking over low-medium heat.While the shrimp is cooking add lemon juice and the wine.

Several minutes before the pasta is ready add a small amount
of cream, about 2 tablespoons.Add
the pasta to the pan, mix thoroughly, and sprinkle with fresh dill.

COMMENTS:

Sometimes you hit a home run in the kitchen.This was just that.I can’t wait to do it again.

Friday, October 7, 2016

Six o’clock, and I had not given any thought to dinner.Fortunately Patience decided on a bike
ride, so I had some time to come up with something.A quick look in the fridge revealed asparagus that needed to
be used,leeks, and 2 potatoes,
all that I needed for dinner.

INGREDIENTS:

1.Penne pasta

2.Leek- sliced crosswise

3.Potatoes- diced into small cubes

4.Celery

5.Asparagus

6.Garlic –Dorot frozen cube

7.Basil

8.Sweet Vermouth –about 1’3 cup

9.Tomato paste – about 1 tablespoon

10.Heavy
whipping cream – about 1/3 – ¼ cup

11.Grana
Padana for grating

PROCESS:

Cook the Leek and celery in olive oil for about 3 minutes
then add the garlic cube (or one clove of fresh garlic finely chopped).Turn the heat to high and add the
potatoes.Cook until the potatoes
begin to brown – stirring frequently to prevent burning.Turn the heat down to medium-low, and
add the wine, basil, and asparagus.Wait a few minutes and add the tomato paste.Continue cooking until the potatoes are cooked to your
satisfaction.The total cooking
time for this was about 20-30 minutes.

About 5 minutes before the pasta is ready add the cream and
turn the heat to low.

When the pasta is done add it to the pan and mix thoroughly,
or use a separate bowl.Serve with
grated Gran Padana cheese.

COMMENTS:

I have to credit Patience for introducing me to the unlikely
combination of potatoes and pasta.She created a dish for us several years ago, and I have borrowed heavily
from that ever since.

Try it and you will not be disappointed.Obviously there is room for any number
of variations, but the key is getting the vegetables brown over the high heat